Spanish roast cod with chorizo and persimon®

In this tasty dish, cod loin fillets are sprinkled with olive oil and smoked pimentón (Spanish paprika), then roasted with slices of chorizo, red onion and Persimon®. Serve with fine green beans or asparagus for a healthy light meal.

Preparation time: 15 minutes Cooking: 20 minutes Serves: 2

Ingredients

2tbsp olive oil

80g chorizo sausage (from a ring), sliced

1 garlic clove, thinly sliced

1 red onion, sliced

2 Spanish Persimon®, trimmed and sliced

2 x 150g cod loin fillets

A little salt

2 pinches smoked pimentón (Spanish paprika)

150g fine green beans or asparagus, trimmed

Flat leaf parsley, to garnish

Method

Put the cod loin fillets on top of the chorizo mixture and drizzle the rest of the olive oil on top. Season with salt and smoked pimentón. Return to the oven to roast for a further 10-12 minutes, until the fish is cooked.

Five minutes before the fish is ready, cook the beans or asparagus in lightly salted boiling water for 4-5 minutes. Drain well and serve with the roasted fish, chorizo and Persimon® mixture, garnished with sprigs of flat leaf parsley.

Cook’s tip:

To make the dish more substantial, stir a 400g can of rinsed cannellini beans through the chorizo mixture before putting the fish fillets on top.